Blood Orange Hefeweizen - Beer Recipe - Brewer's Friend

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Blood Orange Hefeweizen

172 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sam Merritt
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday October 22nd 2020
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OG: 1.052 FG: 1.009 ABV: 5.6% IBU: 20

1.052
1.014
4.9%
19.6
4.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 47.6%
5 lb German - Pilsner5 lb Pilsner 38 1.6 47.6%
8 oz Munich - Light 10L8 oz Munich - Light 10L 33 10 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 First Wort 60 min 8.06 20%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool 20 min 11.58 80%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Flavor Boil 10 min.
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.58 g | 34.3 qt) 8.56 34.3  
Mash volume with grains (equipment estimates 9.42 g | 37.7 qt) 9.4 37.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Volume into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Transfer onto blood orange puree (Vitner's Harvest puree - 1 can = 3lb 1 oz) for secondary after primary fermentation has slowed (~5 days). Ferment another 3-6 days on puree, until FG and desired flavor is reached.

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  • Last Updated: 2020-10-22 22:54 UTC